Crockpot Enchilada Skillet
Dairy free, gluten free, soy free, nut free, added sugar free
Yield: 4-6 servings
Ingredients
1.5 pounds chicken breast
15 oz can tomato sauce
1 pounds frozen sliced peppers
1 large yellow onion, sliced
1 can black beans, rinsed and drained (2 cans if you’re hoping for >4 servings)
4 corn tortillas, sliced into thick strips
1 tsp salt
1 1/2 tsp chili powder
3 tsp cumin
1/4 - 1/2 tsp cayenne pepper
3/4 tsp smoked paprika
Optional for serving: rice, cauliflower rice, greek yogurt or sour cream, shredded cheese, chopped green onions, cilantro
Directions
In a slow cooker, add tomato sauce and seasonings, and mix together with a spoon
Next, add sliced tortillas, peppers and onion, beans, and chicken breast to the top
Cook on low for 4-5 hours, or until chicken reaches an internal temp of 165 F
Turn off slow cooker, take out chicken breasts and place on a cutting board. Place cover back on slow cooker to keep things warm. Shred chicken using two forks. You can also do this with an electric mixer, for an easier shred. Once shredded, add chicken back to crockpot and give it a good mix
Taste and add more seasonings/salt, if desired. Serve on its own or over rice. Top with optional toppings; greek yogurt and green onions is my favorite way to enjoy it
Notes: lasts in the fridge for 3-4 days and also freezes well
